| 红枣中多糖提取及纯化工艺的研究 |
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| 引用本文： | 罗凯,胡廷章,黄小云,杨东升.红枣中多糖提取及纯化工艺的研究[J].安徽农业科学,2006,34(22):5962-5963. |
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| 作者姓名： | 罗凯 胡廷章 黄小云 杨东升 |
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| 作者单位： | 重庆三峡学院生物系,重庆,404000 |
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| 基金项目： | 重庆市教委资助项目
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重庆三峡学院校科研和教改项目 |
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| 摘 要： | 采用正交试验设计研究红枣多糖提取的最佳工艺结果表明,在加水倍数40,溶液pH8,浸提温度100℃,浸提时间60 min时提取效果最好。外界因素对提取效果影响大小的先后顺序为:加水体积>溶液的酸碱度>浸提时间>浸提温度。
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| 关 键 词： | 多糖 红枣 工艺 |
| 文章编号： | 0517-6611（2006）22-5962-02 |
| 收稿时间： | 08 12 2006 12:00AM |
| 修稿时间： | 2006-08-12 |
Studies on the Extraction and Purification Crafts of Polysaccharide from Jujubal |
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| LUO Kai et al.Studies on the Extraction and Purification Crafts of Polysaccharide from Jujubal[J].Journal of Anhui Agricultural Sciences,2006,34(22):5962-5963. |
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| Authors: | LUO Kai |
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| Institution: | Department of Biology, Chongqing Three Gorges University, Chongqing 404000 |
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| Abstract: | The orthogonal test design was adopted to study the optimal technics of Extracting Polysaccharide from Jujubal.The results showed that the best extraction effect is when the water volume was 40 times,the pH of solution was 8,the soaking and extracting temperature was 100℃,and the soaking and extracting time was 60 minutes.According to the influence of external factors to the extraction effect,the order is like this: the volume of water>PH of solution>the soaking and extracting temperature > the soaking and extracting time. |
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| Keywords: | Jujubal Polysaccharide crafts |
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